All Sweets

apple spice scones

Sweet-tart apples, brown sugar, and warming spices collide in these tender apple spice scones. Briefly caramelizing the apples in butter and brown sugar before folding them into the dough adds great depth of flavor, and creates a lovely apple spice syrup that’s easy to whisk into a glaze.

Studded with pockets of caramelized apple and drizzled with spiced glaze, this is the perfect seasonal scone for weekend entertaining.

Combine butter, brown sugar, apples, and spices in a skillet. Cook over medium-high heat, stirring frequently, until mixture is bubbling and apples are slightly tender. Use a slotted spoon to remove apples from pan, and transfer the remaining apple spice syrup (about 2 tablespoons) into a small bowl for the glaze. Chill caramelized apples for 15 minutes in the freezer.

For the scones, line two rimmed baking sheets with silicone mats or parchment paper. Whisk together flour, baking powder, salt, spices, and sugar in a medium bowl. Drizzle cream over flour mixture and fold in just until flour is incorporated. Add caramelized apples and gently fold in just until a shaggy dough forms - if needed, add 2 more tablespoons cream.

Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and cut each circle into 7 wedges. Chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.

Pull the wedges slightly apart, leaving an inch between them. Brush scones with cream and bake for 24 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheet before removing to a wire rack to cool. For the glaze, whisk together apple spice syrup, powdered sugar, allspice, salt, and milk until smooth. Drizzle over scones and let set before serving.

Notes

Baking powder: Use an aluminum-free baking powder to keep your scones from turning blue.Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.

Hi Beth, the recipe is correct. With the heavy cream, there’s no need to add butter. I used to make scones with butter, but ever since discovering cream scones, I’ve never gone back – they bake up soft and flaky every time! 🙂